Recipe - Grilled Chicken With Tomato And Bread Salad

Chicken: 6 large chicken
breast halves or; cut into
4 pieces
; one 4pound chicken
One fourth cup Fresh lemon juice
3 tablespoon Olive oil
One fourth Red onion; chopped
1 tablespoon Grated lemon peel
1 teaspoon Ground cumin

SALSA
1 cup Fresh corn kernels; (from 2
small ears)
; or frozen, thawed
1 lg Tomato; seeded, chopped
2/3 cup Chopped red onion
One half cup Chopped fresh cilantro
2 tablespoon Olive oil
1 tablespoon Fresh lemon juice
One half teaspoon Ground cumin
One half Jalapeno chili; seeded,
minced, up
; to 1
1 Avocado; pitted, peeled,
; chopped
Fresh cilantro sprigs

For chicken: Place chicken in glass baking dish. Combine all remaining
ingredients and pour over chicken; turn to coat. Cover and chill at least 3
hours or overnight, turning occasionally.

For salsa: Combine first 8 ingredients in medium bowl. (Can be prepared 6
hours ahead. Cover and refrigerate.)

Prepare barbecue (mediumhigh heat) or preheat broiler. Season chicken with
salt and pepper. Grill until cooked through, 8 minutes per side for breasts
and 12 minutes per side for leg pieces.

Add avocado to salsa. Season to taste with salt and pepper. Place chicken
on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.

Serves 4.

Bon Appetit August 1993

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